Grilled Peach Salad with Rosemary Dressing

Very Healthy
Health score
59%
Grilled Peach Salad with Rosemary Dressing
30 min.
6
1505kcal

Suggestions


Indulge in the delightful flavors of summer with our Grilled Peach Salad with Rosemary Dressing. This vibrant dish is not only a feast for the eyes but also a celebration of fresh, seasonal ingredients that will tantalize your taste buds. Imagine juicy, ripe peaches, perfectly grilled to enhance their natural sweetness, paired with the peppery bite of arugula and the rich creaminess of blue cheese. Each bite is a harmonious blend of textures and flavors that will leave you craving more.

The addition of thinly sliced prosciutto adds a savory depth, while the homemade rosemary dressing infuses the salad with an aromatic touch that elevates the entire experience. This salad is versatile enough to serve as a refreshing side dish or a satisfying main course, making it perfect for any occasion, from casual lunches to elegant dinner parties.

With a health score of 59, this dish is not only delicious but also a nutritious choice, packed with wholesome ingredients. Ready in just 30 minutes, it’s an ideal option for those busy weeknights or leisurely weekend gatherings. So fire up the grill, gather your friends and family, and enjoy a taste of summer with this Grilled Peach Salad that’s sure to impress!

Ingredients

  • ounces arugula 
  • 12  diagonal baguette thick
  • 0.3 cup flat-leaf parsley leaves 
  • tablespoons rosemary leaves fresh chopped
  • ounces a western cheese such as avalanche cheese company's goat blue spanish crumbled
  • 0.5 teaspoon kosher salt 
  • 0.5 cup olive oil extra-virgin divided
  •  peaches ripe halved (from Colorado, if available)
  • 0.3 teaspoon pepper 
  • ounces pancetta thinly sliced
  • tablespoons aged sherry sweet

Equipment

  • bowl
  • blender
  • grill

Directions

  1. Heat a grill to high (450 to 550). In a blender, whirl 1/3 cup oil with the rosemary, parsley, salt, and pepper until smooth; set dressing aside.
  2. Brush peach halves and baguette slices with remaining oil. Grill until marks appear, about 2 minutes, turning as needed.
  3. Lay prosciutto on plates. Toss arugula in a medium bowl with half the reserved dressing and arrange over prosciutto.
  4. Sprinkle with cheese and drizzle with remaining dressing and the sherry. Set peaches and toasted bread around salads.
  5. *Available from avalanchecheese.com

Nutrition Facts

Calories1505kcal
Protein14.84%
Fat17.74%
Carbs67.42%

Properties

Glycemic Index
37.17
Glycemic Load
167.93
Inflammation Score
-10
Nutrition Score
53.729999987975%

Flavonoids

Cyanidin
1.44mg
Catechin
3.75mg
Epigallocatechin
0.78mg
Epicatechin
1.8mg
Epigallocatechin 3-gallate
0.22mg
Hesperetin
0.03mg
Naringenin
0.28mg
Apigenin
5.41mg
Luteolin
0.07mg
Isorhamnetin
1.63mg
Kaempferol
13.39mg
Myricetin
0.37mg
Quercetin
3.5mg

Nutrients percent of daily need

Calories:1505.05kcal
75.25%
Fat:29.27g
45.03%
Saturated Fat:8.56g
53.52%
Carbohydrates:250.31g
83.44%
Net Carbohydrates:237.84g
86.49%
Sugar:30.78g
34.2%
Cholesterol:21.17mg
7.06%
Sodium:3500.54mg
152.2%
Alcohol:0.77g
100%
Alcohol %:0.14%
100%
Protein:55.11g
110.23%
Vitamin B1:3.01mg
200.87%
Folate:583.41µg
145.85%
Selenium:92.03µg
131.47%
Manganese:2.54mg
127.08%
Vitamin B3:24.31mg
121.56%
Iron:18.77mg
104.25%
Vitamin B2:1.75mg
103.13%
Vitamin K:102.13µg
97.26%
Calcium:623.7mg
62.37%
Phosphorus:590.35mg
59.03%
Fiber:12.47g
49.9%
Copper:0.85mg
42.34%
Magnesium:162.12mg
40.53%
Vitamin B6:0.67mg
33.67%
Vitamin A:1584IU
31.68%
Zinc:4.74mg
31.62%
Potassium:920.35mg
26.3%
Vitamin B5:2.43mg
24.26%
Vitamin E:2.81mg
18.76%
Vitamin C:12.29mg
14.89%
Vitamin B12:0.13µg
2.17%
Vitamin D:0.15µg
1.01%
Source:My Recipes